Carlos Lieja

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Carlos Lieja

Stuffed Zucchini with Tuna a la Mexicana

Name: Stuffed Zucchini with Tuna a la Mexicana
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons oil, for the sauce; 1/2 onions, cut in eighths, for the sauce; 2 cloves garlic, cut in half, for the sauce; 5 tomatoes, cut in quarters, for the sauce; 1 guajillo chili, clean and deveined, roasted for the sauce; 1 cup Water, for the sauce; 1 pinch salt and pepper, for the sauce; 8 pumpkins, creole; 2 tablespoons olive oil; 1/2 cups white onion, chopped; 2 cups tomtato, cut into small cubes; 2 cups canned tuna, drained; 1/4 cups fresh coriander, finely chopped; 1/2 cups cream cheese; 1/2 cups asadero cheese, grated

10 mins

20 mins

Low

4.571429

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Carlos Lieja

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Stuffed zucchini is always a hit with the whole family, prepare this version of gratin pumpkins and stuffed with cream cheese with Mexican tuna in a simple, easy and hot tomato broth with guajillo chile.

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Ingredients

4 portions

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Preparation

Preheat the oven to 180 ° C (357F)

For the sauce, heat a pot over medium heat with the oil, cook the onion and garlic until they are bright, add the tomatoes with the chili and cook until the tomatoes melt, add the water, season with salt and pepper. Blend until you get a soft and smooth broth.

On a table with the help of a spoon or a parisienne hollow out your pumpkins and reserve the filling.

For the tuna, heat a pan over medium heat with the oil, cook the onion until it turns bright, add the tomato, tuna, cilantro, pumpkin filling and season with salt and pepper to your liking and reserve .

Stuff the pumpkins with a little cream cheese and the tuna stuffing. Cover with the grill and gratin cheese in the oven for 15 minutes.

Serve the zucchini with the sauce and enjoy.